This Bolognese is a great vegan alternative to a traditional meaty dish.
This meal is a great source of vitamins A, C, B vitamins, zinc, manganese, fiber, beta-glucans, and other essential nutrients. With the combination of walnuts, mushrooms, and spices it is hard to tell that it is a meat-free dish for anyone who is trying to eat less meat or worries about the texture. The nutritional yeast is a great alternative to dairy for the ‘cheesy’ flavor. Nutritional yeast is also a good source of B Vitamins. Bon Appétit!
2 tbsp walnut oil or high heat oil
1 cup walnuts
2 cups mushrooms, I used cremini
1 medium size onion, chopped
3 garlic cloves, smashed then minced
1 large carrot
1 tbsp apple cider vinegar, optional
1/3 cup tomato paste
1 28 ounces can diced tomatoes
2 plum tomatoes
2 tbsp fresh basil
1 tbsp Italian seasoning
1/2-1 tsp garlic powder
1 tsp Himalayan salt
1 tsp paprika
Ground Black Pepper
Heat oil in your safe cookware over medium heat. Sauté the onions and garlic for about 5 minutes.
In a food processor pulse the walnuts until they are ground and put aside. Add the mushrooms and carrot to the food processor and pulse until chopped or ground like.
Add the walnuts, mushrooms, carrots to the pan with the onions and garlic. Sauté for 7 minutes until the mushrooms are cooked and the moister from the vegetables are evaporated. Add the spices except for the fresh basil. Add the tomatoes, diced tomatoes, and tomato paste. Summer for 1 hour. Add the fresh basil and serve.
Best over miracle noodles! I also added some nutritional yeast for ‘cheesy’ flavor.